![]() |
Chocolate-Covered Strawberries Recipe | |
American Dessert | |
Ingredients:
6 ounces semisweet chocolate pieces 2 tablespoons unsalted butter 1 pint strawberries, with hulls intact, washed and dried
Directions:
Line a cookie sheet with wax paper.Place the chocolate in a circle in a 1-quart microwaveproof bowl, adding the butter to the center; the butter will make the chocolate shiny. Cook on MEDIUM (50%) for 2 minutes; stir. Cook on MEDIUM (50%) for 30 seconds to 1 minute more, stirring every 30 seconds until melted and smooth. Using the hull as a handle, partially dip the strawberries, twirling in chocolate. As much as possible, blace hull side down on a wax paper-lined sheet. Refrigerate for 30 minutes to harden. Variations: Chocolate-Covered Cherries and Grapes: Substitute cherries or seedless grapes, with stems, for the strawberries. Frozen Chocolate-Covered Banana Pieces: Eliminate the strawberries. Cut 2 to 3 bananas into eighteen to twenty-four 1-inch pieces, and place on a wax paper-lined cookie sheet. Insert a heavy-duty toothpick into each piece. Freeze the bananas for about 1 hour, or until frozen solid. Melt the chocolate as above and dip the frozen banana pieces in it. You may wish to roll the chocolate-dipped banana pieces in 1/4 cup finely chopped nuts. Place the bananas back onto the cookie sheet; re-freeze until the chocolate is hardened, about 30 minutes. Note: Many other items, such as other fruits, pretzels, raisins, etc., can also be prepared this way. Also, for white chocolate-covered fruits, substitute white chocolate pieces for semisweet chocolate and eliminate the butter. Makes about 24 strawberries.
Serve these strawberries separately as a dessert, or as a garnish on cakes, custards, or puddings.
|
Copyright © 2007 Epicurean.com All rights reserved |